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From: brad@kontron.UUCP
Newsgroups: net.cooks
Subject: Yogurt cheese - any experiences?
Message-ID: <535@kontron.UUCP>
Date: Tue, 25-Feb-86 00:11:39 EST
Article-I.D.: kontron.535
Posted: Tue Feb 25 00:11:39 1986
Date-Received: Fri, 28-Feb-86 08:23:22 EST
Distribution: net
Organization: Kontron Electronics, Irvine, CA
Lines: 23

A friend told me how to make a sort of cheese by wrapping yogurt in
several layers of cheesecloth (just enough to keep the solids from
sliding through, while still allowing the water to drain off).  This
is shaped into a ball and hung in the refrigerator with a bowl under
it to catch the drained water (whey?).  The draining process takes
two or three days, and can be helped along by an occasional gentle
squeeze.

The resulting product resembles something between cream cheese and
cottage cheese curd.  It has a mildly tart flavor that gets sourer
if you let it hang longer.  The results vary considerably depending
on which brand of yogurt you start with.

A couple of years ago, I tried making a sort of cheesecake with this
stuff, with fair results.  I wish I had the time to refine this into
a reliable recipe.

Has anyone else experimented with yogurt cheese and things to do
with it?

Brad Yearwood
Kontron Electronics  {voder, pyramid, loral}!kontron!brad
Mountain View, CA